Chocolate Chip Banana Bread

Why You’ll Love This Recipe

• Super moist and soft texture
• Loaded with sweet chocolate chips in every bite
• Great way to use up overripe bananas
• Simple and easy to make with basic ingredients
• Perfect for breakfast, snack, or dessert
• Freezes well for later enjoyment

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas
• All-purpose flour
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Mash the ripe bananas in a mixing bowl until smooth.
3. In another bowl, whisk together the flour, baking soda, and salt.
4. In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
5. Add the eggs one at a time, then mix in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the mashed bananas and chocolate chips.
8. Pour the batter into the greased loaf pan and spread evenly.
9. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Nutty Twist: Add chopped walnuts or pecans for extra crunch.
• Healthier Option: Use whole wheat flour and replace some of the sugar with honey or maple syrup.
• Dairy-Free: Use coconut oil or dairy-free butter and dairy-free chocolate chips.
• Cinnamon Flavor: Add a teaspoon of cinnamon for a warm, spiced flavor.
• Double Chocolate: Mix in some cocoa powder for a richer chocolate taste.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to a week for extended freshness.
• Freezing: Wrap slices individually in plastic wrap and store in a freezer bag for up to 3 months.
• Reheating: Warm slices in the microwave for 10-15 seconds or in a toaster oven for a freshly baked taste.

FAQs

How do I make banana bread extra moist?

Use very ripe bananas, don’t overmix the batter, and avoid overbaking.

Can I use frozen bananas for this recipe?

Yes, just thaw and drain excess liquid before mashing.

What’s the best type of chocolate chips to use?

Semi-sweet chocolate chips work best, but you can also use milk or dark chocolate chips.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

How do I know when banana bread is done?

Insert a toothpick in the center; if it comes out clean, it’s ready.

Can I add extra mix-ins?

Absolutely! Try nuts, shredded coconut, or dried fruit for variety.

Why did my banana bread turn out dense?

Overmixing the batter or using too much flour can cause a dense texture.

Can I use baking powder instead of baking soda?

You can, but it may slightly alter the texture. Use about 1 ½ teaspoons of baking powder.

How do I prevent chocolate chips from sinking?

Coat them lightly in flour before adding them to the batter.

Can I make this recipe into muffins?

Yes, divide the batter into muffin tins and bake at 350°F for about 18-22 minutes.

Conclusion

Chocolate Chip Banana Bread is an easy, crowd-pleasing recipe that brings together the comforting flavors of bananas and chocolate. Whether you enjoy it fresh out of the oven or save it for later, this homemade treat is sure to satisfy your sweet tooth. Try it today and enjoy a slice of pure deliciousness!